Recipe of the Week: Bruschetta with Fresh Tomatoes, Basil and Balsamic Glaze
I think my family, especially my grandchildren, love this recipe. I never get to taste it during our family dinners since it disappears before I have a chance. Farm fresh tomatoes and basil are the secret ingredients that make this recipe so delicious, together with good extra-virgin olive oil and good quality balsamic vinegar, which creates a flavor that is hard to resist. I prefer to grill the bread after brushing it with olive oil and roasted garlic. Makes 36 pieces. (Chef tip: Ricotta Salata is a slightly salty soft cheese from the south of Italy. If you cannot find it, mix one cup of whole milk ricotta cheese with a teaspoon of salt and let it drain in a small strainer in the refrigerator overnight and use as garnish on top of the bruschetta.)
1/2 cup extra-virgin olive oil
1 cup balsamic vinegar, reduced by half
4 cups ripe salad tomatoes, chopped
1/8 teaspoon hot red pepper flakes
2 tablespoons fresh basil, chiffonade
36 slices Italian bread, cut 1/2-inch thick
6 cloves of roasted garlic, peeled
1 teaspoon salt
Freshly grated Ricotta Salata, for garnish
Prepare a dressing by mixing together half the vinegar, garlic, basil, salt, pepper and olive oil. Marinate the tomatoes in the mixture for 30 minutes or overnight.
Toast or grill the bread slices. Place on individual serving plates, and rub the garlic over the slices. Drizzle about two teaspoons of the balsamic glaze over each slice.
Serve the crostini topped with tomato mixture. Garnish with Ricotta Salata.